FOR a long time now, I’ve wanted to make a sausage cassoulet. I was inspired by my 16-year-old granddaughter who spent last Christmas with a family in France, where she was very impressed by the food. Also, I received a very nice French cookbook for Christmas, so I’m trying out a few recipes.
This cassoulet is very easy to make, tastes delicious and is perfect for the colder weather.
- 2 x 400-gram tins of cannellini beans drained and rinsed
- 2 tablespoons of olive oil
- 500 grams of pork or beef sausages (I used spicy pork sausages from Coles)
- 1 onion, finely diced
- 1 celery stick, chopped
- 1 carrot, chopped
- 3-4 cloves garlic, finely chopped
- 600 grams of chicken stock
- 400 gram can of chopped tomatoes
- 1 bay leaf
- 1-2 sprigs thyme
- Rinse and drain the cannellini beans.
- Squeeze meat from the sausages and break into 2-3 cm portions.
- Heat half the oil in a large pot and add sausages cooking until golden. Remove to a plate. Remove any excess fat from the pan.
- Add remaining oil to pan with the onion, celery, carrot and garlic, cooking until onion is tender.
- Return the sausages to the pan along with the stock, cannellini beans, tomatoes and herbs. Simmer for 20 minutes until beans and vegetables are tender.
- Season to taste and sprinkle with parsley to serve